Empress Spinach Salad
| Yield: | 6 Servings |
| Categories: | Chinese, Salads, Vegetables |
| 1 1/2 | lb | Fresh spinach; uncooked |
| 2 | Pimientos drained & diced | |
| 2 | sl | Bacon; crisp-cooked, finely chopped, reserve bacon fat for dressing |
| 2 | Eggs, hard-cooked & chopped | |
| 1/4 | c | Olive oil |
| 3 | tb | Wine vinegar |
| 1 | pn | Salt |
| 1 | pn | Pepper, fresh ground |
| 1 | Garlic clove; mashed | |
| 3 | Anchovy filets | |
| DIVIDER | -- minced or mashed | |
| 1/2 | Lemon, juice of |
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